Sweet Somasi

Sweet Somasi

For Outer layer :

Maida : ½ cup 

Rice Flour : 2 tsp

Salt : 1 pinch

Ghee : 2 tsp

For Stuffing :

Cashew : 12

Badham : 12

Dry grapes / Kismiss : 15

Cardamom Powder : ¼ tsp

Sugar : ¼ cup

Roasted Channa dal /  Pottukadalai  :  1 tbsp

          Knead Maida + Rice flour + Salt + Ghee using very less water to get stiff dough.   Knead the maida for atleast 5 minutes.  

Brush oil on kneaded dough , to prevent it from drying.  

Keep it in air tight container ….  Rest it for 2 hours.

Meanwhile prepare for filling and keep it ready. 

Grind sugar to a fine powder.

In a tsp of ghee fry almonds and  cashews to golden in colour .

Switch off and add cardamom powder when the ghee is still hot.

Grind roasted channa dal to a fine powder and add almonds and cashews with it along with cardamom and give a pulse to get it coarsely ground powder.

Mix ground powder  + kismiss + Sugar powder nicely.

The filling is ready.

After 2 hrs of standing time ….  Knead the maida dough again nicely for few minutes.  

Divide the dough into 6 or 8 parts according to the size of the somasi you want.

Greasing with oil, Roll out each part into small discs.  Thin disc will give you crispy outer layer.

Now fill half of the disc with filling 

and by bringing the other end, close to seal it properly , by pressing the edges well.

  You can also twist and turn to form a design and seal.

  Seal properly to avoid spilling of stuffed parts into the hot oil.

Repeat the process until you fill all the discs.

Heat oil in the pan … 

Fry 2 or 3 Somasi at a time in low to medium flame…. It will puff up nicely leaving hollow space inside.   Fry till the somasi becomes crispy and golden brown in colour.

Remove and let it comes to room temperature before storing in air tight container .

This stays good for a week  , if stored properly.

In each and every bite , enjoy the taste of nuts and cardamom ....

Very tasty Sweet Somasi  is ready to serve.